Sourdough Banana Bread
A quick loaf with a subtle tang that nicely balances the sweetness of the bananas and honey.
Added by Cesare
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Source
Ingredients
- 8 tablespoons (113g) unsalted butter at cool room temperature
- 2/3 cup (142g) light brown sugar or dark brown sugar packed
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon table salt
- 1 3/4 cups (397g) mashed ripe banana from about 1 3/4 pounds unpeeled bananas
- 1/4 cup (85g) honey
- 2 large eggs
- 1/2 cup (113g) sourdough starter unfed/discard
- 2 cups (240g) unbleached all-purpose flour
- 3/4 cup (85g) chopped nuts; optional
Instructions
- Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan; or a 12" x 4" tea loaf pan.
- In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth.
- Add the mashed bananas, honey, eggs, and sourdough starter, again beating until smooth.
- Add the flour then the nuts, stirring just until smooth.
- Transfer the batter to the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.
- Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top to prevent over-browning.
- Bake for an additional 25 minutes (20 minutes if you're baking in a tea loaf pan). Remove the bread from the oven; a long toothpick or thin paring knife inserted into the center should come out clean, with a few wet crumbs clinging to it. The tester shouldn't show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.
- Allow the bread to cool for 10 minutes in the pan. Remove it from the pan and cool completely on a rack.
- Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.